The Samaritan cookery book

Soak the gelatine in a teacupful of tepid water for an hour. Beat the whites of eggs to a stiff froth, beat the yolks, and put in a saucepan with gelatine, milk, and sugar. Bring to the boiling point, but don’t boil. Add flavouring. Lift from the fire, stir in the whites of eggs, wet a mould and pour in the cream. Set in a cool place to firm. It is better made the night before using. Pour off any water not taken up by the gelatine. Miss Eadie, Langside. SPANISH CREAM. i box of Cox's gelatine. j 3 pints of milk. 6 eggs. I 12 tablespoonfuls granulated sugar. 1 dessertspoonful of vanilla. Let the milk come to the boil. Then stir in gelatine. When dissolved, pour it over the yolks of eggs and sugar beaten together. Put all back in pan and let it come to the boil. Take off and put in flavouring and whites of eggs beaten stiff. Miss Wade. STRAWBERRY CREAM. I lb. strawberry jam. | Whites of 3 eggs. Beat the eggs and jam together for half an hour. Serve with sponge fingers, or fill meringue cases with the mixture. Mrs. W. A. Bowie, Tulse Hill, London. VANILLA CREAM. \ pint double cream. I i pint milk. Essence of vanilla. J oz. Cox’s gelatine. 2 ozs. sugar. | Preserved fruit. Whip the cream and milk together until thick. Flavour with essence of vanilla. Dissolve in a basin placed in a pan of boiling water the gelatine and 2 ozs of sugar in a gill of water. When this has slightly cooled, strain through muslin gradually into the whipped cream, which should be stirred slowly. Pour into a wet mould. Turn out when set, and garnish with chopped preserved fruit scattered over. Miss Bowie, Glasgow. CHESTNUT SNOW. (A German Sweet Dish.) 1 lb. of chestnuts. I 6 whites of eggs. I lb. sugar. | A little lemon juice. Boil the chestnuts until soft enough to be crushed with a spoon and passed through a sieve. Beat to a stiff froth the whites of the eggs, adding the sugar and a little lemon juice. Pile the chestnuts while warm on to a crystal dish, and cover thickly with the whipped egg. Mrs. Mackay, Glasgow. MENU. JOHN MACKAY & 00.’$ Specialities IN THE KITCHEN. SOUPS. Enriched by MACKAY'S Liquid Browning. FISH. Eaten with relish when seasoned with MACKAY'S Mushroom Ketchup. ENTREES. Curries to please all palates ; made with MACKAY’S Currie Powder. JOINTS. Hot or cold rendered piquant when eaten with MACKAY’S Chutney Paste. SWEETS. Superb Pastries made with Pudding's rendered delicious with MACKAY'S Baking Powder. MACKAY’S Flavouring Essences. Finest Jellies, ready for use, Curds and Whey in perfection with MACKAY’S Calves’ Feet Jelly. MACKAY’S Essence of Rennet. CHEESE. Improved by MACKAY'S Celery Salt. COFFEE. Or better still MACKAY’S Kolacafe. AERATED f JOHN MACKAY & CO., WATERS, made by GlASGOW, EDINBURGH, NEWCASTLE. BLANCMANGE (with Condensed Milk). (With kind permission of J. & G. Cox, Ltd., Gorgie Mills, Edinburgh.) pints of milk prepared with I A few drops of Cox’s vanilla condensed milk. | essence, f oz. Cox’s gelatine. Soak the gelatine in the milk for about 15 minutes. Place in a stewpan and stir over the fire until the gelatine is dissolved, add the vanilla and strain into a prepared mould. When cold turn quickly on to a cold dish, and serve with stewed fruit or preserved.